Vegan Pizza Dough

So like most vegans, I’m totally obsessed with Pizza. Before the mass marketing of Daiya vegan cheese getting a vegan pizza that wasn’t honestly, kind of bland, was pretty difficult because your options were mostly to find a place with a vegan crust and get something cheeseless…. so just sauce and vegetables…. which usually made for dried out veggies and too much sauce - so a soggy crust. 

Now adays, especially in L.A., vegan pizza is pretty widely available. Companies that were first approached by Daiya now also offer Teese or Follow your heart cheese as well. Amy’s and Tofurkey offer vegan frozen pizzas and well-It’s pretty great. But for those of us who had to survive through the dark ages most vegans have a go-to vegan pizza dough recipe for when we special ordered our cheese online for a treat… Now that I can walk to the store to get “cheese” I make pizza probably 2-3 times a month…

My dough recipe is a modification from a simple pizza dough recipe I found online. It’s so easy to make and quick too.. In fact, making this crust and assembling your pizza probably takes about as long as cooking a frozen pizza or waiting for the delivery boy does… and it’s YEAST FREE so no waiting around for dough to rise or breaking out the bread machine. 

Most recently I made a buffalo chicken avacado pizza (heartburn special). I forgot to take a picture before everyone dove in so it’s kinda rough looking… I assure you it’s still delicious. 

THE HAPS WITH DOUGH

what you need:

2 1/2 cups flour (any kind I usually use whole wheat)

3 1/2 tsp baking powder

1/2 tsp salt

2 tsp olive oil

1/4 cup coconut nectar, agave, maple syrup or liquid sweetener of your choice

2/3 cups water

for preparation:

4 TBS cornmeal

one jar vegan pizza sauce (there are so many kinds or you can make your own from tomato paste spices and water)

12 oz vegan cheese of your choosing (this is a suggestion use as much or as little as you want I usually go lite on the cheese as I load tons of other toppings on)

2 TBS nutritional yeast (for extra cheesey ness)

1/2 tsp paprika

1 tsp salt

1 tsp pepper

1 TBS oregano

1 tsp garlic powder

and whatever toppings you want

DIRECTIONS:

Mix dough ingredients. You can use a mixer like me b/c I have hardcore arthritis or you can do it by hand. It gets pretty stiff though…. you might have to add a splash more water if all the flour won’t absorb.

Sprinkle corn meal on a clean surface (I use a flexible cutting board to make transfer easier)

Heat your pizza stone in the oven if you have one. Or just preheat the oven to 425.

Roll the dough out on cornmeal surface about 1/4” thick or thicker if you like a thick crust but it will rise a little. I use a rolling pin because the dough is so springy. 

Transfer rolled dough to pizza stone or cookie sheet (sprinkle either with more cornmeal 1st if you want really easy to remove pizza later). 

Bake just the dough for 7-10 min until just cooked (it’ll look dry and no longer wet). 

While it’s baking mix the nutritional yeast and spices in a bowl and shred your cheese if you’re using FYH or Teese or Daiya block. 

Remove the dough from the oven and add your sauce… then add the nutritional yeast mixture. 

Here is obviously where you do whatever you like with your pizza. I add toppings THEN cheese b/c most vegan cheese needs a little broiler time at the end of cooking to fully melt so it’s easier to not burn toppings if they are under the cheese. If you can’t deal with that it’s totally fine to do it the traditional way. 

Cook your pizza for 5-10min (mine usually takes 7 or 8) until crust is just brown… If your cheese isn’t melty enough you can just turn the oven to broil for 2 min (it’s best to watch it) so that cheese gets the extra heat shock.. warning your crust might burn a little but i’ve always found it to be fine. 

Remove from oven and enjoy.

Both my vegan friends and meaties LOVE this crust. I do too because it’s so easy. You might need to finesse cooking times depending on your oven and how crispy you like your crust. Anyway heres a mangled picture of my buffalo chicken avocado vegan pizza (made with Teese mozzarella). (P.S. I made the buffalo chicken by just coating Gardein in Franks Wings sauce and heating it on the stove.)

  1. fieryholocaust reblogged this from veganpizzafuckyeah
  2. asexyramblings reblogged this from textbookhippieman and added:
    These look delicious. I think and hope I am getting pizza tomorrow. That crust looks really delicious, adding...
  3. textbookhippieman reblogged this from veganpizzafuckyeah and added:
    this crust was AMAZING. best crust I’ve EVER made. I added a cup more flour (I 1 1/2’d the recipe) and the crust was...
  4. letmeputthisbodytorest reblogged this from veganpizzafuckyeah
  5. developingstrengthdiscoveringme reblogged this from veganpizzafuckyeah
  6. lindsay-blahh-blahh reblogged this from veganpizzafuckyeah
  7. mandicreally reblogged this from veganpizzafuckyeah and added:
    Recipe Reblog, I need to adapt this into Stromboli. My issue is as a Cheese Hater, I still don’t care about Daiya. Oh...
  8. veganfeast reblogged this from veganpizzafuckyeah
  9. crognak reblogged this from veganpizzafuckyeah
  10. vegspiration reblogged this from veganpizzafuckyeah and added:
    This post made me weep quietly from happiness for a while.
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